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soft & chewy oatmeal cookies

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

The apple sauce is what makes these cookies so soft, moist and chewy. To make them somewhat healthier and add a bit more fiber, I used both AP flour & Almond flour. I loved them and so did my neighbor Judy. My husband prefers my other recipe for the KITCHEN SINK OATMEAL COOKIES which are a bit more firm, but I prefer the softer and more chewy version. They are both equally delicious, but one is much firmer in texture , when compared to the other. This version has a bit more fiber. you will love the unsweetened coconut, walnuts & Vietnamese Cinnamon which adds lots of flavor.

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yield serving(s)
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For soft & chewy oatmeal cookies

  • 1 stick
    butter flavored crisco(1 cup) or shortening
  • 1 c
    brown sugar, firmly packed
  • 1 box
    vanilla pudding, cook & serve which i used
  • 4 lg
    eggs, room temperature
  • 2 c
    oats, quick cooking
  • 1 c
    flour, all purpose
  • 1 c
    almond flour
  • 1 tsp
    each baking soda & salt
  • 1 Tbsp
    vietnamese cinnamon (can use regular cinnamon)
  • 1 c
    black walnuts or nuts of choice
  • 1 c
    unsweetened coconut
  • 1 c
    plump golden raisins (can use regular)
  • 1 Tbsp
    vanilla bean paste, or vanilla extract
  • 1 c
    applesauce, i used sugar free

How To Make soft & chewy oatmeal cookies

  • 1
    Preheat oven to 350 degrees F. These are some of the main ingredients in this recipe. I use Sugar Free Applesauce. Spray cookie sheets with nonstick cooking spray and set aside till needed.
  • 2
    This particular brand of Almond Flour works very well for baking it has a super fine texture.
  • 3
    Combine the oatmeal with the all purpose flour, almond flour, cinnamon and baking soda & salt, then stir to blend together. Cover raisins with water and cover with saran wrap then microwave for 3-5 minutes, then allow to sit about 5 minutes and drain.
  • 4
    Combine the unsweetened coconut with the raisins & nuts and stir to mix. Set aside till needed.
  • 5
    Cream the butter flavored Crisco with the sugar,& vanilla pudding till creamy. Add eggs one at a time beating well after each is added. Then add in the applesauce and beat again.
  • 6
    Add the flour mixture in thirds, till all has been blended. Then add in the coconut mixture and switch to a large spoon and stir till blended. Add vanilla Bean Paste or Extract & stir to mix together.
  • 7
    Drop by tablespoons onto prepared cookie sheet about 2 inches apart, & bake in preheated 350 degree F. oven for 10 to 12 minutes. Mine needed 12 minutes.
  • 8
    Remove from oven, allow cookies to remain on cookie sheet for about 10 minutes before removing onto a cooling rack. Once completely cooled move to a platter or storage container. Serve & enjoy.
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